Ingredients

• Veal Chops (4)

• Butter (2 sticks or 1/2 lb.)

• Unseasoned Breadcrumbs (1 1/2 cups)

• Panko Breadcrumbs (1 1/2 cups)

• All-Purpose Flour (1 1/2 cups)

• Clove (1/4 tsp.)

• Rosemary (1/2 tsp.)

• Oregano (1/2 tsp.)

• Thyme (1/2 tsp.)

• Eggs (2 whole)

• Salt

• Pepper

• Vito and Joe’s Olive Oil

How to Prepare

Clarified Butter:

1. Add 2 sticks of butter to a medium-sized sauce pan and cook it down so that the butter will separate. Cook until the butter stops bubbling.

2. Remove any solids off the top. We only want the clarified portion.

Marinade:

1. Add a couple tablespoons of olive oil into a bowl along with ~1/2 tsp. of ground black pepper ,1/2 tsp. salt, all of the clove, half of the rosemary, and half of the thyme. Then stir.

2. Add half of the clarified butter and stir.

Breadcrumbs:

1. Add the remaining thyme, oregano, and rosemary to the breadcrumbs and panko along with 1/2 tsp. of salt and 1/2 tsp. of fresh ground pepper.

2. Stir the mixture.

Flour:

1. Add 1/2 tsp. of salt and 1/2 tsp. of fresh ground pepper to the flour and mix.

Dredge:

1. Add a cup of water to your eggs and stir.

Veal:

1. Season the veal with salt and pepper.

2. Thin the chops down to ~1/4 inch by using a mallet to pound it down.

3. Discard any of the connective tissue.

4. Marinate your chops in the marinade and then set it on a plate. Cover the chops and leave them for at least 30 minutes.

5. To dredge the chops first place the veal chop in the flour, then the egg mixture, and finally the breadcrumbs. After place on a plate.

6. Heat your cast iron pan.

7. Add a few tablespoons of olive oil and the rest of the clarified butter.

8. When you can see the waves in the oil that signify it is hot enough you can start adding the chops.

9. Flip the chops so that both sides are evenly cooked and golden brown.

10. Plate and Enjoy!